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Spring Vegetable Medley Recipe
Spring Vegetable Medley Recipe photo by Taste of Home

Spring Vegetable Medley Recipe

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From Hebron, Indiana, Edna Hoffman shares this garden-fresh side dish. Seasoned with Dijon mustard and thyme, the battered vegetables are perfect when served with seafood, poultry or beef.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings


  • 2 cups quartered small red potatoes
  • 1 cup fresh baby carrots
  • 1/2 cup water
  • 1/2 teaspoon chicken bouillon granules
  • 2 cups cut fresh asparagus (2-inch pieces)
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt


  1. In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes. Add the asparagus and zucchini; cover and simmer for 10 minutes longer or until crisp-tender. Combine the butter, mustard, thyme and salt; pour over vegetables; toss to coat. Yield: 4 servings.
Originally published as Spring Vegetable Medley in Quick Cooking March/April 2003, p38

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Reviewed Feb. 8, 2015

"We loved this! It tasted so good! Thank you for posting the recipe. We will definitely be making this A LOT. :-)"

Reviewed Mar. 23, 2010

"Very easy to make. I was looking for a different way to use up the asparagus that I had."

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